1. © The Author(s) 2015. Published by Science and Education Publishing.
Table 6. TOTAL MICROBIAL COUNTS IN CASHEW FRUIT JUICE SAMPLE WITH 30 DAYS OF STORAGE
Sample (s)
Week 1
Week 2
Week 3
Week 4
Untreated juice-control (A1) NG
0.23
0.57
0.71
Pasteurized juice only (A2)
0.1
0.30
0.41
Juice preserved with Sorbic acid + pasteurization (B2)
0.11
Juice preserved with Benzoic acid +pasteurization (B2)
0.10
Juice preserved by Sorbic acid + benzoic acid + pasteurization C)
KEY
NG NO GROWTH.
Ngozi O .Kabuo et al. Extraction and Preservation of Cashew Juice Using Sorbic and Benzoic Acids. American Journal of
Food Science and Technology, 2015, Vol. 3, No. 2, doi: /ajfst-3-2-4
© The Author(s) Published by Science and Education Publishing.